Sunday was a great day! It was kickoff day for a all new Sunday School Classes and I thought brunch would be a fun treat. I made super easy French Toast and stuffed it with Trader Joe’s Cream Cheese, which I must say it is the least expensive cream cheese I have bought in a long time and tastes delish! Then I made a super easy Blueberry Syrup. I was inspired by My Carolina Kitchen although I did adapt it a bit for what I had on hand.
1/2 c fresh blueberries
1/3 c water
2 T sugar
1 T brown sugar
zest from 1 orange and apx 1 T juice
1 t vanilla
2 T honey (added at the end)
Bring all ingredients except honey to a boil, reduce heat to a slow simmer and allow berries to burst a little. Stir in honey just before serving.
It was a huge hit!! Hope you enjoy!
xoxo, Mama Bird
What a fantab idea over at Red Carpet Recipes had when she did a week long theme BLUEBERRIES. She suggested reading a fav book, Blueberries for Sal and then making this great Blueberry Soup!
2 cups fresh blueberries
3/4 cups lemon juice
1-1/4cup cranberry juice
1/2 cup sugar
2 cups whipping cream, additional for decorating
Put blueberries in a blender and puree until smooth. In a medium saucepan, combine the blueberries, lemon juice, cranberry juice, and sugar. Stir until mixed together. Simmer on low heat, covered, for 10 minutes. Turn heat off and let cool for about 20 minutes. Gently stir in the whipped cream. Put the pan in the refrigerator and chill for three hours. Pour the soup into bowls and decorate with additional whipping cream. Notes: I put my cream in a ziploc bag and cut a small hole at the end. I then put dots of cream on the soup and dragged it with a skewer to get the design.
What a great idea!! I would to share this with Jack’s class! I think kids learn so much in the kitchen. I went last Thursday and both copies were checked out so I am crossing my fingers that it is in tomo!